Arroz con Chorizo is a traditional dish from my hometown of Antioquia and it is absolutely delicious. I like to serve it with avocado and lime wedges on the side. Enjoy it!
Ingredients
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 2 scallions, finely chopped
- 1 red bell peppers, diced
- 2 tomatoes, peeled and diced
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon achiote or azafran
- 2 cups uncooked rice
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 2 pounds of Colombian chorizo, sliced
- 1/4 cup fresh cilantro, finely chopped
- Salt and pepper to taste
Directions
- Heat the olive oil over medium heat in a large sauté pan. Add the onion, scallions and pepper and cook for about 5 minutes.
- Add the tomatoes and garlic, and cook for another 5 minutes. Add the cumin, achiote, rice and stir for about 2 minutes.
- Add the chorizo slices, broth and tomato paste, stir well and bring to a boil.
- Reduce heat to a simmer, cover and cook for about 25 minutes.
- Sprinkle with chopped cilantro and serve.
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This was printed from MyColombianRecipes.com
Comments
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Steve Newell says
This looks great. I am not familiar with Columbian Chorizo. Is it like italian sausage? Or more like Mexican Chorizo? Brazilian Linguica?
I’d love to try this, but we don’t seem to have a noticeable Columbian presence in my area. Any hints would be appreciated.
Thanks.
Erica says
Steve- You can use Mexican chorizo!
Anonymous says
Colombia not Columbia
Belinda @zomppa says
What a beautiful classic (love the colors and use of blue!)
Jeannie says
Your rice dish looks delicious with the chunky chorizos on the top! lovely color!
norma says
Que rico. stick to your ribs arroz and when you squeeze a bit of lime juice…makes my mouth water just to think of it.
Chris says
Love it! Is there much difference between Columbian and Mexican chorizo? Around here I can only source the Mexican (raw/uncured) and Spanish (cured) types.
Erica says
Chris- We have different kind of chorizos in Colombia,but I use uncured pork chorizos.Colombian chorizos are milder than Mexican chorizos, but you can use them for this dish.
Erica says
Thank you guys!
Kelly Ospina says
Looks great! I make a version of this, except mine also includes shrimp with the chorizo.
Anonymous says
What kind of rice did you use white rice, brown rice, etc?
Erica says
White Rice
Jessica says
Erica,
Do you have a recipe for Colombian Chorizo? Los quiero hacer y no estoy muy seguro como hacerlos. No hay ningun otro chorizo tan ricas como los Colombianos!
Gracias!
Isabel says
I made this over the weekend and it was AMAZING!!!! thank you soo much for posting this. The flavors were just gorgeous!
Shery says
It is absolutely delicious! I cooked it yesterday for dinner and everyone loved it.
Thank you Erica!
Elaine says
This was wonderful. We made it for dinner tonight and we were blown away by how good this was. We are lucky to have a local source for Colombian sausage. Thank you for a terrific dinner, and there is enough left over for another easy meal during the week.
Brian says
Colombian chorizo is a lot more like Spanish than Mexican, being coarsely ground in a casing. Besides the paprika, it also has herbal flavors, garlic and cumin. Mexican is NOT a good substitute.